3 egg whites
3/16 tsp. salt
3/16 tsp. cream of tartar
3/4 c. sugar
3/4 tsp. vanilla
3/4 c. walnuts, finely chopped

FILLING:

1 (4 oz.) bar German Baker's sweet chocolate
3 tbsp. water
1 tsp. vanilla
1 c. whipping cream

Preheat oven to 300 degrees.

CRUST: Beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating to very stiff peaks. Fold in vanilla and nuts. Bake 45 minutes and let dry in oven 1 hour with door closed (having turned off oven after 45 minutes).

FILLING: Melt chocolate in top of double boiler with 3 tablespoons of water. Cool, adding vanilla. Beat cream until it whips. Add chocolate, stirring in well. Put filling into pie crust when cool and refrigerate until serving time.